What you do:

1. For the phở dressing, into a small bowl, whisk all ingredients until thoroughly combined. Set aside.

2. For the rice-noodle salad, break noodles in half and, into a large pot of simmering water, submerger and lightly stir with tongs, cooking for no more than 2 minutes. Drain and immediately rinse under cold water to halt cooking. Noodles should be tender but al dente. Let drain completely.

3. Into a large bowl, add noodles. Add mushrooms, onion, carrots, tofu, sprouts, cilantro and basil, along with dressing, and toss until well combined, breaking apart noodles if they begin to stick together. Add Sriracha to taste.